Yam & Cauliflower Soup + book update

Finally, I have a book update! Since the last update was at the end of October, it has definitely been a while. I have been working on the recipes, photography and sports nutrition information slowly but consistently over the last few months and I am now starting to work more closely with my author account manager at Friesen Press. I have ISBN's (International Standard Book Number) for both a print book and an e-book, which essentially means my book is 'real'. Pretty exciting, eh? I am not sure what the timeline will look like leading towards a late spring publication yet, and I am hoping I will be able to meet all my deadlines!

Wait, what book?! If this whole book thing is new to you, read this! If there is anything you would like to see in the book, I am certainly open to ideas and suggestions. I will keep everyone up to date as the book progresses, hopefully there will more to report in the next few weeks.

Soup is pretty awesome in the winter time - the perfect snack to warm you up. Although it is not the quickest dish to make, I think it can still be considered a quick meal/snack because the hands on time is usually fairly short.

I mentioned why I think yams are awesome here. But what about cauliflower? It deserves some love too, don't you think?

It is actually a pretty interesting vegetable. In short, it is a member of the cruciferous vegetable family (along side broccoli, kale and cabbage), it has anti inflammatory properties (mostly due to vitamin K levels), it is a good source of vitamins C & K, potassium, folate and B vitamins. It is believed that the sulforaphane made from a glucosinolate in cauliflower can help protect the stomach lining. Combined with its anti inflammatory properties, this could be especially important to those suffering from inflammatory digestive issues.

Half a cup of cooked cauliflower has 2.7g of carbohydrates, 1.4g of fiber and 1g of protein (it actually has all essential amino acids!)


Cauliflower and yam soup

Ingredients

 

  • 1 cauliflower head, cut into pieces
  • 1 medium yam, cut into small cubes
  • 1 small yam, sliced very thinly
  • 1 onion, chopped
  • 4 cups broth
  • 4 tbsp extra virgin cold press olive oil
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cayenne pepper
  • Salt and pepper to taste
  • 1/2 tsp thyme leaves
  • 2 slices bacon (optional)
  • handful chopped cashew nuts

Instructions

  1. Pre heat oven to 375 degrees
  2. Lightly coat the cauliflower in 2 tbsp olive oil and roast at 375 until golden brown (~10-15 minutes)
  3. In a large pot, heat the rest of the olive oil and saute the onion until translucent
  4. Add spices and mix to coat the onions
  5. Add the yam cubes, broth and thyme leaves. Bring to a boil
  6. Reduce heat to medium-low and cook until the yam cubes are soft (around 30 minutes)
  7. Add the roasted cauliflower with ~10 minutes to go before the yams are cooked
  8. While the soup is cooking on the stove top, make yam chips! Drizzle the thinly sliced yams with a little bit of olive oil (not too much, so they don't get soggy), then bake at 325 for 30-35 minutes, rotating the tray half way through. Watch them closely so they do not burn. Remove from tray and set aside
  9. Cook the bacon (if using) and set aside. Once cool, cut into mall pieces
  10. Once the yams in the soup are soft, puree the soup using an immersion blender (or a regular one)
  11. Salt and pepper to taste
  12. Serve topped with yam chips, bacon pieces, chopped cashew nuts and some extra thyme leaves